Homemade Ranch Dressing Recipes

HOMEMADE RANCH DRESSING

Steps:

• Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
• In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.

HOMEMADE BUTTERMILK RANCH DRESSING

Steps:

• Whisk mayonnaise and buttermilk in a medium mixing bowl until smooth. Add parsley, garlic powder, salt, onion powder, dill, and pepper; whisk until blended together. Place in the refrigerator until flavors have melded, about 20 minutes.

RANCH DRESSING

Steps:

• In a bowl, combine all of the ingredients. Whisk until smooth. Cover and refrigerate until serving.

RANCH DRESSING FROM SCRATCH

Steps:

• Get out a medium sized bowl.
• Measure the mayonnaise into it.
• Gradually whisk in the buttermilk or yogurt.
• If you use powdered buttermilk, whisk in the powder first, and then slowly add a cup of water.
• Then add the seasonings. Whisk again.
• Or you can make it in the blender by putting everything into the blender and whirling until smooth.
• The mixture will be a little thin, but it will thicken on standing. Store in a pint size jar, makes 2-cups.
• Keep in the refrigerator for a few weeks. Tastes really good with yogurt by the way. This is my favorite way of making it. It tastes good with powdered buttermilk too, but the consistency is thinner than with yogurt.
• Note: If desired, you may add a tablespoon of Parmesan Cheese and/or a tablespoon of lemon juice to the dressing in addition to the seasonings above.

HOMEMADE RANCH DRESSING MIX

Steps:

• Combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (about 3/4 cup)., For salad dressing: In a small bowl, whisk the mayonnaise, buttermilk and 3 tablespoons mix. Refrigerate for at least 1 hour. Yield: about 2 cups., For dip: In a small bowl, combine sour cream and 3 tablespoons mix. Refrigerate for at least 2 hours. Serve with assorted crackers and fresh vegetables.